To serve

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

vanilla ice cream (optional)

Method

Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.

Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions. Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.

Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.

Tip

Using a griddle pan

If you don’t have a waffle maker, you can use the same mix in a griddle pan. Heat the pan, pour in the mix and leave undisturbed for a few minutes. When the mix is almost set on top and golden with deep charred lines underneath, turn it over carefully with a wide spatula or tongs. It will come away fairly easily when it’s well cooked on the base.

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Comments, questions and tips

Comments (3)

rasabasa18th Feb, 2016

5

This is, by far, the best waffle batter recipe I've found so far - and I do consider myself somewhat of a waffle connoisseur! It produced the fluffiest, lightest, eggy waffles. And if you're a bit lazy or short of time, there are fabulous ready-made caramel sauces out there to buy in a jar ;)The recipe does produce quite a lot of waffles but as mentioned in the previous comments the quantities can be halved. Or you can simply freeze the rest to have for popping in the toaster for a quick snack.

I am only commenting on the actual waffle portion of the recipe as I only needed a plain waffle recipe for my new waffle machine that I'd bought after lots of badgering from the kids :-)This was a simple recipe that produced light, fluffy waffles with a lovely, crispy, brown outside with relatively little effort. I halved the amounts as per the previous comment and found that this was plenty for 4 people. Will definitely use this recipe again.

Having received a waffle maker for Christmas I tried it out using this recipe. Very easy and made lovely crunchy waffles for the whole family. It makes about 18 waffles so quite a lot for four people, but easy enough to halve the quantity if needed. The salted caramel sauce was really good and you don't have to make a 'caramel' so takes all the anxiety out of it!

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